Churros

Hey Everyone,

After batter week of the Great British Bake Off, I've decided to make the Showstopper challenge, Churros! They're a really tasty street food and it's amazing to see them made by the street vendors, freshly cooked on the stand; I've always wanted to try to make them! They can be any size or shape, though typically they'll have a ridged surface because churros are piped through a star-shaped syringe-like tool called a "churrera", though a star-shaped nozzle on a piping bag is a suitable substitute.

Churros are believed to be originally from Spain and they are fried until the outside is crunchy, and then they're sprinkled with sugar (I added cinnamon to my sugar for extra flavour!) and they can often be found dipped in chocolate.
As the batter of the churros is quite wet in this recipe, the ridges in them mayn't be so obvious. This doesn't mean the taste isn't still amazing though!

They were very similar to a doughnut in taste and texture, as well as them being easier to make, so for those people who want to attempt making a doughnut, this may be a good place to start!
I found this recipe in my "big baking collection" set of books which means that anyone can make them! All the recipes in the collection have been tried and tested, and designed for children to make; they are surprisingly simple to make!

Churros - From "Mini cakes" in "The Big Baking Collection"

Ingredients -

• 25g Unsalted Butter
• 200g Plain Flour
• 50g Caster Sugar
• 1 Tsp Baking Powder
• 1 Litre Sunflower Oil, for deep-frying
• 1Tsp Cinnamon

1. Measure 200ml boiling water into a jug. Add the butter and stir until it melts. Sift together the flour, half the sugar and the baking powder into a bowl. Make a well in the centre and slowly pour in the hot butter mixture, beating continuously, until you have a thick paste; you may not need all the liquid. Leave the mixture to cool and rest for 5 minutes.

2. Pour the oil into a large saucepan to a depth of at least 10cm, and heat it to 170-180 Degrees Centigrade. Keep the correct sized saucepan lid nearby and never leave the hot oil unattended. Regulate the temperature, making sure it remains even, or the churros will burn.

3. Place the cooled mixture into piping bag. Pipe 7cm lengths of the dough into the hot oil, using a pair of scissors to snip off the ends. Do not crowd the pan, or the temperature of the pan will go down. Cook the churros for 1-2mins on each side, turning them when they are golden brown. When done, remove the churros from the oil with a slotted spoon and drain on kitchen paper. Switch off the heat.

4. Mix the remaining sugar and the cinnamon together on a plate, and toss the churros in the mixture while still hot. Leave to cool for 5-10 minutes before serving still warm.

Please Enjoy!!!